food ingredients

Alternative Sweeteners (Third edition, revised and expanded)
Lyn O'brien Nabors 
Marcel Dekker  2001   more details

Analytical Methods for Food Additives
Edited by R Wood, L Foster, A Damant and P Key 
Woodhead  2004   more details

Antioxidants in food - Practical applications
Edited by Jan Pokorny, Nedyalka Yanishlieva and Michael Gordon 
Woodhead  2001   more details

Approved Methods of the American Association of Cereal Chemists (AACC) - 10th Edition - Including 2001, 2002 and 2003 Supplements
American Association of Cereal Chemists 
AACC  2003   more details

Baked Products - Science, Technology and Practice
S Cauvain and Linda Young 
Blackwell  September 2000   more details

Bakery Products - Science and Technology
Edited by Y H Hui, Harold Corke, Ingrid De Leyn, Wai Kit Nip and Nanna Cross 
Blackwell  September 2006   more details

Baking problems solved
Stanley P Cauvain and Linda S Young 
Woodhead  2001   more details

Basil: The Genus Ocimum
Raimo Hiltunen, Yvonne Holm 
CRC Press  1999   more details

Batters and Breadings in Food Processing
Edited by Karel Kulp and Robert Loewe 
AACC Press  1990   more details

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Edited by Jean-Richard Neeser, Bruce J. German 
Marcel Dekker  2004   more details

Biscuit, cracker and cookie recipes for the food industry
Duncan Manley 
Woodhead  2001   more details

Black Pepper: Piper nigrum
P. N Ravindran 
CRC Press  2000   more details

Carbohydrate Chemistry for Food Scientists
Roy L. Whistler and James N. Be Miller 
AACC  1981   more details

Carbonated Soft Drinks - Formulation and Manufacture
Edited by David Steen and Philip Ashurst 
Blackwell  July 2006   more details

Cardamom: The genus Elettaria
P. N Ravindran, K J Madhusoodanan 
CRC Press  October 2002   more details

Characterization of Cereals and Flours
Edited by G. Kalentunc, K.J. Breslauer 
Marcel Dekker  2003   more details

Chemical and Functional Properties of Food Lipids
Zdzislaw E Sikorski, Anna Kolakowska 
CRC Press  2002   more details

Chemical and Functional Properties of Food Saccharides
Piotr Tomasik 
CRC Press  October 2003   more details

Chemical and functional properties of food components (second edition)
Edited by Z E Sikorski 
Woodhead  2002   more details

Colorants (1999 Edition)
F. J. Francis 
Eagan Press Handbook Series  1999   more details

Colour in food - Improving quality
Edited by D MacDougall, University of Reading 
Woodhead  2002   more details

Corn Chemistry and Technology, 2nd Edition
Edited by Pamela J. White and Lawrence A. Johnson 
AACC  2003   more details

Crystallization Processes in Fats and Lipid Systems
Edited by Nissim Garti and Kiyotaka Sato 
Marcel Dekker  2001   more details

Culinary Creation - An Introduction to Foodservice and World Cuisine
James Morgan 
Butterworth-Heinemann  April 2006   more details

Dairy-Based Ingredients
Ramesh Chandan 
Eagan Press Handbook Series  1997   more details

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients
Edited by Shmuel Yannai 
CRC Press  2003   more details

Dictionary of Food and Ingredients, Fourth Edition
Robert S. Igoe 
Kluwer Academic/Plenum Publishers  2001   more details

Dietary Fiber in Health and Disease
Edited by David Kritchevsky and Charles Bonfield 
AACC  1994   more details

Emulsifiers
Clyde Stauffer 
Eagan Press Handbook Series  1999   more details

Encyclopedia of Food Microbiology
Edited by Richard K Robinson, Carl A Batt and Pradip D Patel 
Academic Press  2000   more details

Enzymes
Paul R. Mathewson 
Eagan Press Handbook Series  1998   more details

Essentials of Food Science - 3rd Edition
Edited by Vickie A. Vaclavik and Elizabeth W. Christian 
Springer  2008   more details

Extrusion Cooking
Edited by Christiane Mercier, Pekka Linko and Judson Harper 
AACC  1989   more details

Fats and Oils - Formualting and processing for applications
R D O'Brien 
Woodhead  1998   more details

Fenaroli's Handbook of Flavor Ingredients, Fifth Edition
George A Burdock 
CRC Press  November 2004   more details

Flavor, Fragrance and Odor Analysis
Edited by Ray Marsili 
Marcel Dekker  2001   more details

Food Additives (Second edition, revised and expanded)
Edited by Alfred Larry Branen, Michael Davidson, Seppo Salminen and John H Thorngate 
Marcel Dekker  October 2001   more details

Food Chemical Safety - Volume 2: Additives
Edited by D H Watson 
Woodhead  2002   more details

Food Chemistry - 3rd Edition (2004)
Edited by H-D Belitz, W Grosch and P Schieberle 
Springer Verlag  March 2004   more details

Food Phytates
N. Rukma Reddy, Shridhar K Sathe 
CRC Press  December 2001   more details

Food Powders - Physical Properties, Processing, and Functionality
Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H. 
Springer  2005   more details

Food Process Design
Zacharias B. Maroulis and George D. Saravacos 
Marcel Dekker  2003   more details

Food Safety (AACC)
Julie Miller Jones 
AACC  1992   more details

Food Science and Food Biotechnology
Gustavo F Gutierrez-Lopez, Gustavo V Barbosa-Canovas 
CRC Press  2003   more details

Food labelling
Edited by J Ralph Blanchfield 
Woodhead  2000   more details

Food preservation techniques
Edited by P Zeuthen and L Bogh-Sorensen 
Woodhead  October 2003   more details

Food toxicology
Edited by W Helferich and C K Winter 
Woodhead  2000   more details

Functional dairy products
Edited by T Matilla-Sandholm and M Saarela 
Woodhead  February 2003   more details

Functional foods - Concept to product
Edited by Glenn R Gibson and Christine M Williams 
Woodhead  2000   more details

Functional foods, ageing and degenerative disease
Edited by Prof. C Remacle and B Reusens 
Woodhead Publishing  2004   more details

Functional foods, cardiovascular disease and diabetes
Edited by A Arnoldi 
Woodhouse Publishing  2004   more details

Handbook of Postharvest Technology - Cereals, Fruits, Vegetables, Teas and Spices
Edited by A Chakraverty, A S Mujumdar, V Raghavan and H S Ramaswamy 
CRC Press  2003   more details

Handbook of Antioxidants (Second edition, revised and expanded)
Enrique Cadenas and Lester Packer 
Marcel Dekker  2001   more details

Handbook of Dietary Fiber
Edited by Susan Sungsoo Cho and Mark L Dreher 
Marcel Dekker  August 2001   more details

Handbook of Food Additives 2nd edition/Food Additives Electronic Handbook -2002
Compiled by Michael and Irene Ash 
Synapse  2002   more details

Handbook of Food Enzymology
Edited by John R Whitaker, Alphons G J Voragen, Dominic S W Wong 
Marcel Dekker  2002   more details

Handbook of Medicinal Mints (Aromathematics): Phytochemicals and Biological Activities
James A Duke, Stephen M Beckstrom-Sternberg 
CRC Press  November 2000   more details

Handbook of herbs and spices Volume 2
K V Peter 
Woodhead Publishing  2004   more details

Handbook of herbs and spices: Volume 1
Edited by K V Peter 
Woodhead  2001   more details

Handbook of herbs and spices: Volume 3
Edited by K V Peter 
Woodhead  August 2006   more details

Handbook of hydrocolloids
Edited by Glyn Phillips and Peter Williams 
Woodhead  2000   more details

High-Fiber Ingredients
Amy L. Nelson 
Eagan Press  2001   more details

Honeybees of Africa
Edited by Hepburn, Howard R., Radloff, Sarah E. 
Springer  1998   more details

Hydrocolloids
Andrew Hoefler 
Eagan Press  2004   more details

Ice Cream - 6th edition
Marshall, Robert T., Goff, H. Douglas, Hartel, Richard W. 
Springer  2003   more details

International Wheat Quality Conference Proceedings
Edited by O K Chung and G L Lockhart 
AACC  2005   more details

Inulin-Type fructans: Functional food ingredients
Edited by M Roberfroid 
Woodhead  October 2004   more details

Low-Calorie Sweeteners - Openings in an Expanding European Market
Edited by S G Lisansky & Antonietta 
Proceedings 1996 ISA Conference, Genval (Brussels)  1996   more details

Low-Calorie Sweeteners - Proceedings of a Seminar in India
Edited by S G Lisansky, Antonietta Corti 
CPL Press  1997   more details

Modern Chromatographic Analysis of Vitamins (third edition)
Edited by André P de Leenheer, Willy E Lambert and Jan f. van Bocxlaer 
Marcel Dekker  2000   more details

Modifying flavour in food
Edited by Andrew Taylor and Joanne Hort 
Woodhead  June 2007   more details

Modifying lipids for use in food
Edited by F Gunstone 
Woodhead  September 2006   more details

NF-2000 - AIR Programme Final Project Results disseminated under FAIR-CT96-1094
Edited by Jim Coombs and Katy Hall 
CPL Press  more details

Natural Colorants for Food and Nutraceutical Uses
Francisco Delgado-Vargas, Octavio Paredes-Lopez 
CRC Press  December 2002   more details

Natural Food Colorants - Science and Technology
Edited by Gabriel J Lauro and F Jack Francis 
Marcel Dekker  2000   more details

Natural Products from Plants - Second edition
Edited by Leland J. Cseke, Ara Kirakosyan, Peter B Kaufman, Sara Warber, James A Duke and Harry L. Brielmann 
CRC Press  June 2006   more details

New Food Product Development: From Concept to Marketplace, Second Edition
Gordon W Fuller 
CRC Press  2004   more details

New ingredients in food processing - Biochemistry and agriculture
Edited by G Linden and D Lorient 
Woodhead  1999   more details

Oats Chemistry and Technology
Edited by Edited by Francis H. Webster 
AACC Press  1986   more details

Optimising sweet taste in foods
Edited by W J Spillane 
Woodhead  July 2006   more details

Oregano: The Genera Origanum and Lippia
Spiridon E Kintzios 
CRC Press  2000   more details

Performance functional foods
Edited by David Watson, Food Standards Agency, UK 
Woodhead Publishing  2003   more details

Pharmacognosy - phytochemistry of medicinal plants (2nd Edition)
Jean Bruneton 
Lavoisier  1999   more details

Phytochemical functional foods
Edited by I Johnson and G Williamson 
Woodhead  2003   more details

Phytochemicals as bioactive agents
Edited by W R Bidlack, M S Meskin, S T Omaye and D Topham 
Woodhead  2000   more details

Phytosterols as Functional Food Components and Nutraceuticals
Edited by Paresh C. Dutta 
Marcel Dekker  2004   more details

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
Steve W Cui 
CRC Press  2000   more details

Principles of Breadmaking:
Piet Sluimer 
AACC Press  2005   more details

Probiotic Dairy Products
Edited by Adnan Tamime 
Blackwell  January 2006   more details

RHS Encyclopedia of Herbs & their Uses
Deni Brown 
Dorling Kindersley  March 2003   more details

Rice Chemistry and Technology, 3rd Edition
Edited by Elaine T. Champagne 
AACC Press  2004   more details

Sage: The Genus Salvia
Spiridon E Kintzios 
CRC Press  2000   more details

Snack foods processing
Edited by E W Lusas, Ed Lusas PSI and L W Rooney 
CRC Press  2001   more details

Soy Protein and Formulated Meat Products
H W Hoogenkamp 
CABI  more details

Starch in food: Structure, function and applications
Professor Anne-Charlotte Eliasson 
Woodhead Publishing  2004   more details

Stevia: The Genus Stevia
A. Douglas Kinghorn 
CRC Press  November 2001   more details

Sweeteners and Sugar Alternatives in Food Technology
Edited by H L Mitchell 
Blackwell  June 2006   more details

Sweeteners: Alternative
Amy L. Nelson 
Eagan Press Handbook Series  2000   more details

Sweeteners: Nutritive
Richard J. Alexander 
Eagan Press Handbook Series  1997   more details

Tapping the Green Market: Certification and Management of Non-Timber Forest Products
Edited by Abraham Guillen, Sarah A Laird, Patricia Shanley and Alan R Pierce 
Earthscan  2002   more details

Technology of biscuits, crackers and cookies - Third Edition
D J R Manley 
Woodhead  2000   more details

Texture in food Volume 1: Semi-solid foods
Edited by Brian M. McKenna 
Woodhead Publishing  July 2003   more details

The Cambridge World History of Food
Edited by Kenneth F Kiple and Kriemhild Coneč Ornelas 
Cambridge University Press  2000   more details

The Functional Foods Revolution: Healthy People, Healthy Profits?
Michael Heasman and Julian Mellentin 
Earthscan  2001   more details

The Genetic Diversity of Cacao and its Utilization
B G D Bartley 
CABI  April 2005   more details

The Mediterranean Diet: Constituents and Health Promotion
Edited by Antonia-Leda Matalas , Antonis Zampelas , Vassilis Stavrinos and Ira Wolinsky 
CRC Press  2001   more details

The stability and shelf-life of food
Edited by David Kilcast and Persis Subramaniam 
Woodhead  2000   more details

Thyme: The Genus Thymus
Elisabeth Stahl-Biskup 
CRC Press  September 2002   more details

Vitamin E - Food Chemistry, Composition, and Analysis
Edited by Ronald R. Eitenmiller, Junsoo Lee 
Marcel Dekker  May 2004   more details

Vitamin analysis for the health and food sciences
Edited by R R Eitenmiller and W O Landen Jr 
Woodhead  1998   more details

Wheat Flour
Edited by William A. Atwell 
Eagan Press  2001   more details

Wheat Flour Milling - 2nd Edition (2004)
E. S. Posner and A. N. Hibbs 
AACC  October 2004   more details

Wheat: Chemistry and Utilization
Edited by H J Cornell and A W Hoveling 
Woodhead  1998   more details

Whole-Grain Foods in Health and Disease
Edited by L Marquart, J L Slavin and R G Fulcher 
AACC  2002   more details

World Agriculture: Towards 2015/2030 - An FAO Perspective
Edited by Jelle Bruinsma 
Earthscan  May 2003   more details

World Spice Plants
J Seidemann 
Springer  2005   more details